Food Safety Management System - Assignment

Added on - 21 Feb 2021

  • 16

    Pages

  • 4510

    Words

  • 8

    Views

  • 0

    Downloads

Trusted by +2 million users,
1000+ happy students everyday
Showing pages 1 to 4 of 16 pages
Food SafetyManagement
Table of ContentsINTRODUCTION...........................................................................................................................1TASK 1............................................................................................................................................1P1Different food supply chain approaches within food industry and key stakeholders in theprocess..........................................................................................................................................1P2 Principles for procurement and sourcing process for food service.........................................2M1 Analysis of Supply chain approaches and procurement strategies........................................3TASK 2............................................................................................................................................3P3 Application of analytical tool for management strategies......................................................3P4 Different management practices that supports successful business operations.....................6M2 Management tools and practices that can support successful business operations in foodservice organisations....................................................................................................................7D1 Recommendations to support management practices and strategies that enhance effectivebusiness operations......................................................................................................................7TASK 3............................................................................................................................................7P5 Impact of ethical practice on overall business success...........................................................7M3 Impact of ethical practices in food service organisations......................................................8D2 Impact of ethical practices on overall objective of organisation...........................................8TASK 4............................................................................................................................................8P6 Assessment of management practices using performance review technique.........................8P7 Management alternatives to improve performance and implementation of plan...................9M4 Appropriate management solutions using management and performance review techniques....................................................................................................................................................10D3 Justification of recommendations........................................................................................11CONCLUSION..............................................................................................................................11REFERENCES..............................................................................................................................12
INTRODUCTIONFood safety management system is a systematic approach applied in food business tocontrol hazards from food in order to ensure that food is safe to eat. Implementing food safetymanagement helps to identify, evaluate and control various food hazards at all the levelsinvolved in food safety chain. All the intermediate steps required to make food at its consumablestage are managed through food safety management to keep food in best form for consumption.In this project reports Wendy's international fast food restaurant chain is taken (Wendy'sOverview,2019). Organisation was founded in the year 1969 by Save Thomas in United Statesand operated worldwide with more than 6500 restaurants. Their average annual revenue is nearly$2.5 billion. This project report consist of sourcing and procurement process within a foodservice organisation. Management strategies, ethical management for food service businesssuccess. Together with these improvement plan for organisational challenges will be provided.TASK 1P1Different food supply chain approaches within food industry and key stakeholders in theprocessSupply chain is a network of all the individuals, organisations, resources, activitiesinvolved in the creation and sale of a product, from delivery of source material from supplier tomanufacturer and from there to end users.Wendy's international fast food restaurant usesdifferent approaches of its food supply chain these are described as-Dining Approach:This form of supply chain is used by Wendy's to serve largeconsumers by providing them a proper place for serving food. Restaurants are well developed inthe form that helps to serve consumers. A list of food offered by Wendy's is provided toconsumers and they can place order and served well to consumers (Ababio and Lovatt, 2015).Theme Food Services:Using this approach for serving consumers used by Wendy's onsome special occasions. During festive season or on annual anniversary of the business a themeis mentioned and on the basis of which consumers will be served well. This helps to grabconsumers attention.Fast Food And Take Away:As Wendy's deals in fast food products and famous for itscheese and chicken burgers. Serving facility of take away makes it easy for consumers to pack1
desklib-logo
You’re reading a preview
Preview Documents

To View Complete Document

Click the button to download
Subscribe to our plans

Download This Document